Chocolate Almond Croissants Print Email

Easy and elegant, these are a welcome treat any time of day!

Almond Cream:
7-8 oz almond paste
8 oz mascarpone
scant 1 tsp almond extract
1/2 cup powdered sugar
4 TBS amaretto, approx

Fresh croissants
High quality Chocolate
Sliced, toasted almonds

Combine almond paste, mascarpone, almond extract, powdered sugar, and half of amaretto in a food processor and process until smooth, adding remaining amaretto as needed.

Toast almonds in oven or a pan until fragrant. Carefully and slowly melt milk, dark or a combination of chocolate (Belgian Callebaut highly recommended) in a double boiler – do not heat above body temperature!

Split fresh croissants and slather 1-2 TBS almond cream into each. Drizzle with chocolate and sprinkle with toasted almonds.

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